Peanut butter parfait, peanut dacquoise, chocolate ganache, butterscotch sauce

Peanut butter parfait, peanut dacquoise, chocolate ganache, butterscotch sauce

Earl Carter

This is a constant on the menu at Supernormal. It presses all the right buttons, for all the right reasons.


Quantity Ingredient
190g caster sugar
500ml pouring cream, (35% fat)
200ml pouring cream, whipped to soft peaks
135g liquid glucose
1 teaspoon vanilla bean paste
75g smooth peanut butter
50g butter, diced
4 gold-strength gelatine leaves, soaked in cold water until soft
9 egg yolks
coarsely crushed roasted peanuts, to serve

Peanut dacquoise

Quantity Ingredient
70g peanuts, roasted then crushed
125g pure icing sugar, sifted
40g ground almonds
80g egg whites, (about 2 large egg whites)
50g caster sugar

Chocolate ganache

Quantity Ingredient
2 egg yolks
50g caster sugar
50g powdered glucose
100ml milk
300ml pouring cream
250g dark chocolate, 60–70% cocoa solids

Butterscotch sauce

Quantity Ingredient
115g caster sugar
1 teaspoon sea salt
110g brown sugar
75ml thickened cream
40g cold butter, diced


  1. To make the peanut dacquoise, preheat the oven to 170°C and line a 30 x 15 cm baking tray with baking paper.
  2. In a bowl, mix together the peanuts, icing sugar and ground almonds.
  3. Whisk the egg whites in an electric mixer until they form soft peaks. While still whisking, gradually sprinkle in the caster sugar and whisk until stiff and glossy. When the whites are ready, transfer them to a large bowl and gently fold the nut mixture through the meringue until combined.
  4. Spread the mixture out on the lined baking tray to a thickness of about 3 mm. Bake for 8 minutes and then turn the tray 180 degrees and return it to the oven for another 8 minutes or until lightly golden. Leave to cool to room temperature.
  5. Line a 30 x 15 x 5 cm plastic tray with baking paper.
  6. Heat a large saucepan over medium–high heat and scatter 140 g of the sugar over the base. Heat until the sugar melts and starts to colour. Continue to cook, swirling the sugar in the pan occasionally, until you have a light golden caramel, about 2–3 minutes.
  7. Remove the pan from the heat and add 300 ml of the cream, half the glucose and the vanilla bean paste. Return to the heat and bring to a simmer, whisking to dissolve any lumps. Add the peanut butter, then the butter and whisk to combine.
  8. Squeeze out any excess water from the softened gelatine leaves, then whisk the gelatine into the hot liquid. Remove the mixture from the heat and strain through a fine sieve into a large bowl.
  9. Put the egg yolks in a stand mixer and whisk until pale and tripled in volume, about 2–3 minutes.
  10. Meanwhile, bring the remaining sugar, glucose and 1½ tablespoons water to the boil in a small saucepan over high heat. Cook until the temperature reaches 117°C.
  11. With the mixer running on medium speed, pour the hot sugar syrup into the egg yolks in a steady stream. Continue to whisk the eggs for 3 minutes.
  12. Fold the yolk mixture into the peanut butter mixture and cool to room temperature.
  13. Finally, fold the whipped cream into the peanut mixture and pour it into your prepared tray or individual silicone moulds. Carefully place the dacquoise on top of your parfait (making sure that the smooth bottom of the dacquoise is facing up), cover with plastic wrap and freeze overnight. If using individual moulds, cut rings of the meringue the same size as your silicone moulds.
  14. To make the chocolate ganache, in a bowl, whisk together the egg yolks, sugar and powdered glucose.
  15. In a small saucepan, bring the milk and 100 ml of the cream to the boil. Allow this to cool slightly for 5 minutes then pour it into the egg mixture, whisking as you pour, until thoroughly combined. Return the custard to the saucepan and stir over low heat until it starts to thicken, about 4–6 minutes. Remove from the heat and set aside.
  16. Melt the chocolate in a bowl over a saucepan of simmering water. Do not let the water touch the base of the bowl and do not let the temperature of the chocolate rise above 50°C. Turn off the heat under the saucepan and mix the custard into the melted chocolate a third at a time.
  17. Whisk the remaining cream to soft peaks and fold it into the chocolate mixture. Transfer to a container with a lid and store in the refrigerator.
  18. To make the butterscotch sauce, heat a saucepan over medium– high heat, scatter the caster sugar over the base and cook until it turns a light golden colour, swirling the pan occasionally to cook evenly. Once the sugar has evenly caramelised to a dark golden colour, reduce the heat and add 50 ml water to the caramel. Next, whisk in the brown sugar and cream together. Once the brown sugar has dissolved, add the butter and whisk until incorporated. Strain the mixture through a fine sieve and set aside to cool to room temperature. Store in the refrigerator until ready to use.
  19. To serve the peanut butter parfait, remove it from the freezer and turn it out onto a chopping board. Leave it to thaw slightly until it is a workable consistency. When soft enough, cut it into 10 even-sized pieces.
  20. Place a portion of parfait on each serving plate. Spoon a tablespoon of butterscotch sauce over each parfait. Top with some crushed peanuts and 1 tablespoon chocolate ganache.
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